The Korean Table: From Barbecue to Bibimbap, written by Taekyung Chung and Debra Samuels, features 100 easy Korean-style recipes with American cooks in mind. Highlights include Baek Kimchi (White Kimchi), Saengsun Jorim (Fish Fillets with a Peppery Sweet Glaze), Hobak Jook (Sweet and Creamy Pumpkin Porridge), Sokalbi Gui (Barbecued Beef Ribs), Kong Jorim (Sweet and…
Grilled Mushroom Noodle Bowls
This is my first month joining in the Food Bloggers Recipe Swap and I made Grilled Mushroom Noodle Bowls from Eat What We Eat! With all the indulgence in the past couple of weeks, we enjoyed this lighter noodle bowl as a break from the leftovers the day after Christmas. It was a hit with…
Churrasco Cookbook Review and Arroz Carreteiro (Brazilian Wagoners’ Rice)
Churrasco: Grilling the Brazilian Way, written by Evandro Caregnato, features the grilling and gaucho culture of southern Brazil with over 70 recipes and a full history from the creation of roadside venues to the Churrascarias today that have grown in popularity around the world. A variety of grilled meats are included (Gaucho Kebabs, Pork Ribs with Yucca Flour, Lamb Roasted on…
Jeow Mak Len (Lao Tomato Dipping Sauce)
Jeow is a type of dipping sauce from Laos made with charred vegetables. There are a few different varieties depending on the region including Jeow Bong (Sweet Chili), Jeow Mak Kua (Eggplant), Jeow Mak Pet Dib (Green Chili), Jeow Padaek (Fermented Fish), and Jeow Pahang (Dried Fish). This Jeow Mak Len, Tomato Dipping Sauce, is perfect…
Kaukau na Painap (Papua New Guinean Sweet Potato and Pineapple Skewers)
It took a bit of searching to find recipes from Papua New Guinea, but these Kaukau na Painap (Sweet Potato and Pineapple Skewers) are perfect for the summer grilling season- especially with only three ingredients! Papua New Guinea is located on the eastern half of an island (New Guinea- the second largest in the world) in…
Pasta Cookbook Review and Dondolini Salad with Grilled Peppers and Feta
Pasta: Fresh, Simple, and Delicious, written by Valéry Drouet and Pierre-Louis Viel, features 50 unique dishes using a favorite versatile ingredient, pasta. This no-frills book focuses on beautiful photos and recipes for all tastes and occasions, from salads and baked dishes to filled doughs and dessert-worthy offerings. Along with the review, I’ll also be sharing a recipe perfect…
Completo Italiano (Chilean Italian-Style Hot Dog)
Looking for a new way to serve hot dogs this summer? Chile has that covered. Hot dogs were introduced to Chile in the 1920s and the toppings have been adapted to create a mash-up of Latin and European flavors. There are a variety of topping combinations available, many with specific names. I made the Completo…
#HelloNaan: Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce
Looking for new ways to use the grill this summer? These Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce will bring some Middle Eastern flavors to your table with yogurt-marinated chicken skewers and seasonal vegetables wrapped together in a Stonefire® Naan base. Disclaimer: This blog post was sponsored by Stonefire Naan, but the opinions are…
Anticuchos de Corazón (Peruvian Beef Heart Skewers)
I have come a long way from my extreme pickiness as a child, but there are still a few foods out there that make me nervous. We went in with a couple of Chad’s coworkers and bought a cow nearly a year ago. I have gone through most of the cuts now, but saved the heart,…
#EVOOChallenge: Shrimp with Ladolemono (Greek Lemon Olive Oil Sauce)
It is Day 4 of the #EVOOChallenge and I paired Broiled Shrimp with Ladolemono (λαδολέμονο), a Greek Lemon Olive Oil Sauce. In its purest form, Ladolemono is simply a combination of extra virgin olive oil and lemon juice. I seasoned it with a bit of oregano, salt, and pepper. The sauce is also a delicious…
